ANNA'S ANTIPASTO SALAD
8 ounces Genoa salami, cut into 1/2-inch cubes
8 ounces provolone, cut into 1/2-inch cubes
4 jars (12 ounces each) roasted sweet pepper strips, drained
3 jars (5.75 ounces each) stuffed manzanilla olives, drained
1/2 pound oil-cured olives
1 bunch celery, washed and thinly sliced
3 cloves garlic, finely chopped
1/2 cup olive oil, or more to taste
Crusty bread (for serving)
In a large bowl, combine the salami, cheese, roasted peppers, manzanilla and oil-cured olives, celery, garlic, and 1/2 cup olive oil. Stir, cover, and refrigerate overnight.
TO SERVE:
Remove the bowl from refrigerator. Let the mixture sit at room temperature for 30 minutes.
Stir, adding more oil if you like, until the meat, cheese, and vegetables are all coated. Serve with crusty bread.
Makes 12 servings
Source: Micucci Grocery Co. to the Boston Globe, September 3, 2008
8 ounces Genoa salami, cut into 1/2-inch cubes
8 ounces provolone, cut into 1/2-inch cubes
4 jars (12 ounces each) roasted sweet pepper strips, drained
3 jars (5.75 ounces each) stuffed manzanilla olives, drained
1/2 pound oil-cured olives
1 bunch celery, washed and thinly sliced
3 cloves garlic, finely chopped
1/2 cup olive oil, or more to taste
Crusty bread (for serving)
In a large bowl, combine the salami, cheese, roasted peppers, manzanilla and oil-cured olives, celery, garlic, and 1/2 cup olive oil. Stir, cover, and refrigerate overnight.
TO SERVE:
Remove the bowl from refrigerator. Let the mixture sit at room temperature for 30 minutes.
Stir, adding more oil if you like, until the meat, cheese, and vegetables are all coated. Serve with crusty bread.
Makes 12 servings
Source: Micucci Grocery Co. to the Boston Globe, September 3, 2008
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